Basics: How to Make Pizza Dough

February 24, 2016

A few years ago, I discovered a deep love for making dough from scratch. For years, the idea of making any kind of homemade dough intimidated me, until I finally got annoyed with myself, bought a few good baking cookbooks, and got to work in the kitchen. I couldn’t believe I wasted so much time being fearful. I’ve been making homemade dough ever since and I’m here to tell you that a.) it isn’t as hard as you think, and b.) it’s fun! I had a handful of fails along the way, but with consistent practice, I got more confident and quickly learned what to look and feel for in the dough. It feels great to make all butter pie dough, cream cheese pastry dough, and Italian sweet pastry dough from scratch for my favorite savory and sweet recipes. For my next “basics” post, it’s all about homemade pizza dough.

The two best ways to make pizza dough from scratch are with a stand mixer and by hand. I shift between both methods depending on what I feel like doing, but my preferred method for making pizza dough is using my stand mixer, which makes quick work of the mixing and kneading. Making pizza dough by hand will not take much longer than the stand mixer method, and if you prefer the more tactile experience, making the dough by hand is the way to go. Regardless of which of these two methods I use, my favorite part of the process is the kneading. I love the feel of the smooth dough and the repetitive and meditative motion of digging the back of my palm into the dough, pushing it forward on the floured board and pulling it back to repeat the sequence over again.

There are some slight variations in recipes for pizza dough, but the majority of recipes are identical in their list of ingredients: water, yeast, sugar, flour, salt and (sometimes) olive oil. In Italy, a soft wheat flour known as “00” is used to make most doughs. It has a lower protein content which results in a more tender dough. It’s getting much easier to find in the US, but all-purpose flour is a perfectly acceptable alternative, and is the flour most often in my pantry. Some pizza dough recipes omit the use of sugar. I like to add it to help feed the yeast and get it going, but this ingredient is optional. Olive oil is also another optional ingredient, but one I have always included in my pizza dough for both its flavor and texture-enhancing quality.

Let’s talk about yeast: First off, it’s not a scary ingredient, I promise! A good recipe for any yeasted baked good will walk you through the process of how to incorporate it correctly into the ingredients for a successful result. My choice for pizza dough is always active-dry yeast. It’s readily available, reliable, and works perfectly. Instant (also known as “rapid rise”) yeast is also widely available and can also be used to make pizza dough, the only difference being that instant yeast does not have to be dissolved in water beforehand; it is simply mixed in with the dry ingredients. This article explains the difference between active-dry and instant yeast. Always pay attention to what type of yeast you are using to make sure you incorporate it into the ingredients correctly.

Two important things to keep in mind when using yeast are the expiration date and the temperature of the water. Yeast is a living organism so expired yeast could possibly be dead which means your dough will not rise. Using water that is too hot can kill the yeast, so I highly recommend using an instant-read thermometer to measure the temperature of the water before adding the yeast to it. Keep in mind that direct contact with salt will also kill yeast, and that is why it is added towards the end of the recipe along with the flour, which acts as a buffer.

Now that you know the basics of making pizza dough, it’s time to practice! Here are some tips I’ve learned along the way:

Plan ahead: Have all the ingredients and kitchen utensils available and ready to use.

Prepare your baking space: Have a dedicated space to work in the kitchen and set out any necessary equipment.

Read the recipe from start to finish (several times) before beginning.

Take your time: Don’t rush through the steps as you follow the recipe.

Clean as you go: It will create less overwhelm when it’s time to clean up.

Have fun! Relax and enjoy the learning process. You’ll be hosting pizza parties in no time!

Instructions

Stand Mixer Method

Place the water in the bowl of a stand mixer fitted with the dough hook.

Add the yeast and honey to the water and stir to dissolve. Let stand until the mixture is foamy, about 5-7 minutes.

Add in the olive oil and stir to combine.

Add in 1 cup of the flour and mix at medium speed, scraping down the sides of the bowl as necessary.

Add in the remaining flour and the salt and knead the dough at medium speed until the dough is soft and smooth in texture, about 5 minutes. Sprinkle the bowl lightly with flour if necessary to prevent the dough from sticking.

Transfer the dough to a lightly floured board and knead it by hand about 12 times.

Form the kneaded dough into a ball and place it in the oiled bowl.

Cover the bowl with a clean dish towel and set it aside to rise until doubled in size.

When you are ready to use the dough, turn it out onto a well-floured board shape it into a ball. If desired, divide the dough according to how many pizzas you want to make, or leave it whole. Sprinkle the dough lightly with flour, cover it with the dish towel, and allow it to rise on the board for an additional 30 minutes. After this second rise, the dough should be puffy and slightly risen.

Shape the dough according to the pizza recipe you are making.

By Hand Method

Lightly grease a large bowl with some olive oil. Set aside.

Pour the water into a large mixing bowl.

Add the yeast and honey to the water and stir to dissolve. Let stand until the mixture is foamy, about 5-7 minutes.

Add in the olive oil and stir to combine.

Add in 1 cup of the flour and using a wooden spoon or dough whisk, mix the flour into the water mixture, beating out any lumps.

Add in the remaining flour and the salt and using your hands, knead the dough until it is soft and smooth in texture. Sprinkle the dough lightly with flour if necessary to prevent the dough from sticking to the bowl.

Transfer the dough to a lightly floured board and continue kneading it by hand about 12 times or until it is smooth.

Form the kneaded dough into a ball and place it in the oiled bowl.

Cover the bowl with a clean dish towel and set it aside to rise until doubled in size.

When you are ready to use the dough, turn it out onto a well-floured board shape it into a ball. If desired, divide the dough according to how many pizzas you want to make, or leave it whole. Sprinkle the dough lightly with flour, cover it with the dish towel, and allow it to rise on the board for an additional 30 minutes. After this second rise, the dough should be puffy and slightly risen.

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Benvenuti! I’m Flavia and I love to make (and eat) Italian food. My recipes are seasonal and made from scratch with fresh, best quality ingredients to bring you a taste of Italy in your home kitchen. Buon appetito!